Prep. time: 45 minutes
Cook time: 1 hours and 50 minutes
This meal must be prepared in a cast iron casserole dish.Brown your sausages for 10 minutes in a little olive oil by turning them over. Set aside.Peel and chop your onion and brown it in your casserole dish for about 4 minutes.
Set aside with the sausages.
Brown your duck legs on all sides in your casserole dish with a little olive oil for 10 minutes. Reduce heat, simmer gently at low temperature for 1 hour with the lid closed.
After one hour, add the onions, sausages, potatoes previously cut and 125 ml of water, as well as the chicken broth.
Replace the lid and simmer for 15 minutes. Add the white beans and cook for 30 minutes at a very low temperature.
Before serving, add salt and pepper if necessary and a little parsley on top.
Prep. time: 1 hours and 5 minutes
Cook time: 60 minutes
Mix in a bowl, 1 tablespoon of walnut oil, 30g of crushed walnuts and 5 tablespoons of flour by sliding the mixture through your fingers. You must obtain a granular but relatively fine mixture.
Peel, wash and slice your parsnips.
Seize them in a frying pan with 1 tablespoon of walnut oil, salt and pepper. Let it brown slightly.
Peel, wash your potatoes in large dices and steam them with the parsnips for 20 minutes. Crush all the parsnips and potatoes in the vegetable mill to make a puree.
Add parsley, cream, 1 tablespoon of walnut oil.
Stir well until you obtain a nice homogeneous purée. Set aside.
Heat your candied duck legs in the oven to get rid of their fat. Crumble your thighs. Brown your chopped onion in a frying pan with 1 tablespoon of walnut oil until lightly browned and then add the crumbled duck. Continue cooking for 1 min, adjust the seasoning and set aside.
In 4 small ovenproof jars, fill 3/4 with parsnip purée, then top with the duck/onion mixture and finish with the crumble. Bake for 20 minutes at 200°C. Serve immediately with a salad
Prep. time: 35 minutes
Cook time: 1 hours and 30 minutes
Mix the yogurt with turmeric, ground coriander, garlic and ginger. Grate the lemon zest ( save the fruit). Rub the thighs with the lemon zest, salt and pepper them and mix them with the yoghurt. Let marinate for 12 hours in a refrigerator.
Heat a drizzle of olive oil in a stewpot. Wipe the thighs, set aside the marinade. Brown the meat in hot oil. Degrease the stewpot, then add the onion and chopped celery, olives and lemon cut into six wedges. Pour a small glass of water and bake for 1h30 in a preheated oven at 200°C. 15 minutes before the end of cooking, mix a little marinade with the sauce to bind it (about 3 to 4 tablespoons). Just before serving, add the chopped cilantro, mix and serve with a little basmati rice.
Prep. time: 40 minutes
Cook time: 1 hours and 35 minutes
A very tender duck that my little family liked very much…
In a large stewpot, place the duck pieces with 2 tablespoons of olive oil and brown them on all sides. Remove the meat and set aside.
Peel the onions and chop them. Peel the garlic, degerminate and chop the garlic. Pour everything into the casserole and let it brown over medium heat, stirring regularly. At the end of cooking, add the green curry and continue for 2 minutes. Add the crushed tomato and bring to a boil, scraping the cooking juices from the bottom of the stewpot.
Add the bouquet garni, pepper, thyme, turmeric, a few pinches of salt and pepper and chicken broth. Mix and bring to a boil. Immerse the duck pieces in the water, reduce the heat and simmer uncovered for 1h30.
Meanwhile, cook your rice in a large volume of salted water for the time indicated on the package. Drain and rinse it. Reserve. Thin out your duck legs and present it in small individual dishes with the onion filling. Warm up your rice and present it separately.
Prep. time: 55 minutes
Cook time: around 3 hours
A perfect meal for a Sunday lunch with family or at Christmas!!
Mix your mixed 5 spices with 1 teaspoon of Guérande salt and rub your duck with this preparation.
With the rest of the spices, sprinkle the inside of the duck.
Heat the oil in a large stewpot, brown star anise, the mixed spices, cinnamon, Sichuan pepper, ginger and garlic for 3 minutes. Add the brown sugar, let it caramelise slightly and then gently pour the soy sauce.
Put the duck down and cover with water at the level. Add the bay leaf, onion. Bring gently to a boil. Pour in the Cognac and let it simmer for 2h30, turning the duck from time to time.
Then let cool down in the stewpot and set aside at room temperature until the next day
Warm up the duck for 20 minutes on a gentle simmer before serving it with a little chopped parsley and basmati rice
Prep. time: 45 minutes
Cook time: around 1h45
A very complete and flavourful dish...
Heat the duck legs in a large frying pan over a low heat until the fat has melted.
Drain, remove the skin and bones from the legs and finely mince the flesh. Place in a bowl.
Rinse and dry the parsley and chop the sprigs. Add them to the meat. Season with pepper. Set aside.
Peel, wash and dice the celeriac. Put them in a saucepan, add the milk and cover with water to the top. Add salt and cook over low to medium heat for 45 minutes. Drain well. Mash the cooked celery with the cream and parmesan and adjust the seasoning.
Peel the pears, remove the core and cut into small cubes. Lightly lemon them so that they do not turn black. Heat the butter in a frying pan and lightly brown the pears for 10 minutes. Season with pepper.
Preheat the oven to 210°C.
Spread the duck meat on the bottom of an ovenproof dish. Cover with the diced pears and then the purée.
Place in the oven and bake for 35 to 40 minutes, until the gratin is hot and the top is lightly browned.